GE 49-4992 - Manual (Page 15)

Broiling
Broiling is cooking food by direct
heat from above the food. Your
range is designed for waist-high
broiling. A specially designed
proiler pan and rack allows
^dripping fat to drain away from the
foods and be kept away from the
u!gu ucai ui iiic gai> name.
The"oven door should be closed
during broiling.
Kow to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don’t cut
into meat. We recommend that you
trim fat to prevent excessive
smoking, leaving a layer about
l/8-inch thick.
2. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven.
Placing food closer to flame
increases exterior browning of
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and the possibility of fats and meat
juices igniting.
^^3. Close ihç oven door.
’^4. Press the BROIL button and turn
the SET knob until your choice
of HI BROIL or LO BROIL is
displayed. Note: Chicken and ham
are broiled at LO BROIL in order
to cook food through without
over-browning it.
5. Turn most foods once during
cooking (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
6. Push CANCEL button.
Remove broiler pan from oven and
serve food immediately. Leave pan
outside the oven to cool.
Broiling Tips
® Use tongs to turn meat over­
pierced meat loses juices.
Broiling Guide
® Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
..)
Food
Quantity
and/or
Thickness
HI or
LO
Broil
Shelf
Position
1st Side
Time,
Minutes
2nd Side
Time,
Minutes Comments
Bacon '/ 2 -lb. (about 8
tiiiii slices)
HI D 5 2'/z
Arrange in single layer.
Ground Beef
Well Done 1-lb. (4 patties)
'/2 to %-in. thick
HI
D 8-9 6-7
Space evenly. Up to 9
patties take about same
time.
Beef Steaks
Rare
Medium
Well Done
1-in. ihick
(1 to 1 '/ 2 -lbs.)
HI
ГЧ
L/
D
D
0
7
12-13
13
n
6-7
8-9
I acc iKor* l_mr*h
cook through before
browning. Pan frying is
rccornrncndcd.
Rare
Medium
well uone
l'/ 2 -in. thick
(2 to 2'/ 2 -lbs.)
D
D
r\
U
10
15
¿.J
6-7
9-12
t £ 10
i u- 1 0
Slash fat.
Chicken (450°) 1 whole
(2 to 2'/
2 -lbs.),
split lengthwise
LO В 28-30 18-20 Reduce times about 5 to 10
minutes per side for
cut-up chicken. Brush
each side with melted
butter. Broil with skin side
down first and broil with
door closed.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
2-4 slices
1 pkg. (2)
2-split
HI D
D
2- 3
3- 4
'/ 2-1 Space evenly. Place
English muffins cut-side-up
Slid bTuSii vviiii if
desired.
T 'TVlSIc
««HI9
(6 to 8-oz. each)
2=4 HI c 3-16 Do not
turn
over.
Cut through back of-shell,
spread open. Brush with
melted butter before and
after half time.
Fish 1-lb. fillets Vi to
'/ 2 -in. thick
HI D 5 5 Handle and turn very
carefully. Brush with
lemon butter before and
during cooking if desired.
Preheat broiler to increase
browning.
Ham Slices (450°)
Precooked 1-in. thick LO C 8 8 Increase times 5-10
minutes per side for
1 '/ 2 -inch thick or home
cured.
Pork Chops
___
well L/UIIC
2 ('/2 in.)
0 /1
about ! lb.
HI D
Q
10-12
12=13 4-5
8-9
Slash fat.
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (1 in.)
about 10 to 12-oz.
2 (!'/2 in.),
about 1 lb.
HI
D
D
D
C
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
Wieners,
similar precooked
sausages,
bratwurst 1-lb. pkg. (10) HI D 6 1-2 If desired, split sausages
in half lengthwise; cut into
5 to 6-inch pieces.
15